Durban Prawn Curry

Tue, 6 January 2026

Ingredients

· 6 Tbsp. Extra-virgin olive oil

· 1 medium Onion chopped fine

· 1 Tbsp. Garlic

· 1 Tbsp. Ginger

· 1 Tbsp. Tomato Paste

· 500g Deveined Prawn Tails 16/20 size

· 200ml Lobster Bisque

· 250ml Passata (Or homemade tomato sauce)

· 1 tsp. Garam Masala

· 1 Tbsp. All in One Curry Powder

· 2 Stems of Curry Leaves

· 3 Tbsp. Chopped Coriander

· Salt & Pepper

· Lemon Wedges

· Soft White Bread & Butter

· Water

 

Instructions

1. In a hot pan, fry your prawns in oil to give them a good sear on each side. Deglaze with the Lobster bisque and set aside.

2. Heat olive oil in a large skillet or heavy bottomed non-stick pan over medium-high heat.

3. Add the onions and fry until soft but not browned. Add a little water if it they start to brown.

4. Add the ginger & garlic and cook for a minute, then add your curry leaves. Fry for a minute.

5. Add your spices and tomato paste and cook for a few minutes. Add a little water to prevent burning the spices. Once the water has evaporated, add your passata or homemade tomato sauce and bring to a simmer.

6. Now add your prawns and lobster bisque from earlier ensuring to get all the sauce out of the pan and cook covered with a lid until the prawns are just cooked through, this only takes a few minutes. Do not overcook the prawns, they will become tough.

7. Just before serving, spread sliced white bread with soft butter, add the coriander to your curry and check the seasoning. Serve with fresh lemon wedges.